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COPYRIGHT DEPOSm 



A TREATISE 

On the Management 
of the 

Thermatic Fireless 
Cooker 



Together with over 250 carefully 
selected recipes 



PUBLISHED BY 

The Diller Manufacturing Company 

(Incorporated) 

BLUFFTON, OHIO 

U. S. A. 



i1^ 



Copyright 1911 by 

The Diller Manufacturing Company 

Bluffton, Ohio 



©CI.A2cSl)2G5 



INTRODUCTORY. 

THE object of this book is to present in convenient 
and concise form such information, instructions, and 
recipes as will assist in the successful management of 
the Thermatic Fireless Cooker. 

The fact that the principles of fireless cooking have been 
so poorly explained, or even misrepresented, in most 
treatises on the subject, has been the cause of many fail- 
ures. From these failures has come the mistaken idea 
that the fireless cooker has very limited advantages. 
However, those who have been fortunate in procuring 
sanitary cookers (even though not as modern as the 
Thermatic) and have become familiar with the methods 
which insure successful operation, are unanimous in their 
praise of the comforts which this improved method brings 
into the home. 

Speaking from the standpoint of hygiene and economy, 
no other methods can be employed which will insure such 
desirable results as the Thermatic Cooker. It is destined to 
establish a general food reform, and fortunately this reform 
carries with it the certainty of better, more nutritious, and 
more wholesome foods; which spells "better health." 

The Thermatic transforms what was formerly a burden 
and a drudgery into a pleasure and pastime. One-third the 
time spent in preparing an ordinary meal in the old way will 
suffice to prepare a most elaborate one in the Thermatic. 

While this book is published primarily in the interests 
of the Thermatic Cooker — the best by every test — it con- 
tains general information and a variety of recipes of un- 
limited value to all users of fireless cookers. However, the 



recipes and time given for cooking foods are specifically 
arranged for the Thermatic Cooker. 

We have endeavored to make hygiene, economy, and 
simplicity the underlying principles in compiling the recipes 
herein given; and in the interest of a healthier humanity 
we commend this volume to the millions of mothers and 
wives who are endeavoring to supply foods for their fam- 
ilies prepared by the most approved, economical, and scien- 
tific methods. 

Respectfully, 

The Diller Manufacturing Co. 



TABLE OF CONTENTS 



INTRODUCTION 3 

CHAPTER I. General Directions 7 

CHAPTER 11. Fireless Cooking 12 

CHAPTER III. Cereals 14 

CHAPTER IV. Soups 19 

CHAPTER V. Meats 25 

CHAPTER VI. Foul and Game 33 

CHAPTER VII. Fish 38 

CHAPTER VIII. Oysters 40 

CHAPTER IX. Meat, Fish, and Vegetable Sauces.... 42 

CHAPTER X. Vegetables 44 

CHAPTER XL Breads and Bread Stuffs 56 

CHAPTER XII. Pies and Cakes 62 

CHAPTER XIII. Fruit Stewed and Baked 70 

CHAPTER XIV. Puddings 73 



THERMAfiC RECIPES 



Chapter I. 

GENERAL DIRECTIONS. 

Care and Management of the Thermatic. 

BEFORE using the cooker the first time, thoroughly 
wash the compartments and vessels with soap and 
water and rinse well with boiling water. Dry thor- 
oughly. Thereafter, immediately upon removing foods 
from cooker, wash or dry the compartment, as may be nec- 
essary. To allow the cooker to remain unwashed after using 
shows extreme carelessness on the part of the cook, is 
unsanitary, and shortens the life of the cooker. 

Place cooker in a convenient place where it will have 
access to plenty of air and sunlight. When not in use, al- 
ways allow the cooker to remain open. 

Hot w^ater and soap will be found sufficient to keep 
the compartments clean and sanitary. Do not use lye, 
nor scour the linings with washing powders containing 
grit or alkalies. It is unnecessary, and mars the beautiful 
metal. 

Heating of Radiators. 

Radiators may be heated over any kind of a stove one 
may have — gas, gasoline, oil, denatured alcohol, electric, 
coal, or wood. 

Before using first time, radiators should be heated grad- 
ually, in order that they be tempered. On subsequent heat- 
ing they may be placed directly over the flame without 
danger of cracking, unless they should be wet or extremely 

7 



'IMERMATIC RECIPES 

cold. Disregard of these instructions is sure to result in 
breakage. 

Radiators should be kept in a warm place — on a furnace 
radiator, or in a warming closet in the winter and in the 
sunlight in summer. They can then be heated with less 
expenditure for fuel and will not break. 

While our radiators are the finest grade obtainable, we 
cannot guarantee them against breakage, which is invariably 
the fault of the user. Slight cracks in the radiators will 
not impair their efficiency as heat retainers. 

The time required to heat radiators to necessary tem- 
perature is from ten to twenty minutes, according to inten- 
sity of heat employed. Care should be exercised and not 
allow them to become too hot. Radiators may be tested as 
one would test sadirons — with moistened finger or by drop- 
ping a speck of flour upon them. If flour browns in a 
few seconds after striking radiators they are hot enough 
for roasting or baking, and hotter than need be for general 
cooking. With a little experience one becomes thoroughly 
familiar with all the minor details. 

When two radiators are employed — as for baking or 
roasting — they may be heated over one burner, if more space 
on stove is not available. Place one on top of the other, and 
at intervals of five or six minutes change them about. Cer- 
tainly more time is required to heat radiators in this man- 
ner. However, the better way when roasting or baking is to 
use two burners and heat each radiator separately. 

When boiling, stewing, or steaming foods, it is necessary 
to employ but one radiator, which is heated to desired tem- 
perature and placed in the bottom of the compartment. 

Care of Aluminum. 

Aluminum is bright and therefore readily shows dirt 
spots. Ordinarily, the free use of pure soap and hot water 
will keep the metal in perfect condition. 

8 



THERMAfiC RECIP§S 

The use of water containing alkalies or iron darkens the 
inside. This thin dark coating is clean, perfectly harmless, 
and will not discolor the food. It can be removed, if desired, 
by the use of Sapolio or other mild scouring materials. The 
outside of the vessels may be kept bright by the use of metal 
polish. 

Caution — If food is burned in vessels, soak for several 
hours and then scrane with wooden spoon. Do not use 
knife or other sharp instrument. Do not use lye, ashes, 
ammonia, or washing powders containing alkalies for wash- 
ing or cleaning aluminum ware. They are all right for other 
metals, but eat aluminum. 

If vessels are accidentally dented, they can be pressed 
back into shape over a wooden block. 

Preparing Foods for Cooker. 

It is a mistaken idea that all foods require preliminary 
heating or cooking. The Thermatic is supplied with best 
quality radiators, and for many things it is only a waste of 
time and fuel to heat foods before placing them in cooker. 
Follow directions given in recipes. 

For stewing, steaming, or boiling only one radiator is 
required. It is placed in the bottom of the compartment. 
The vessel containing food, and with lid clamped on, is 
placed on the heated radiator and the cooker immediately 
closed. It should be allowed to remain undisturbed until 
cooking is completed. Most foods can remain in cooker 
indefinitely without the least deleterious effect. However, 
potatoes, Irish or sweet, custards, cakes, pies, etc., should be 
removed as soon as cooking or baking is completed — time 
designated in recipes. 

Roasting — Two radiators are required for roasting — 
one below and the other above the food The roast is 
usually placed in the cooker vessel, but the lid of the 
vessel is not used. Instead, the upper radiator is sup- 



'IHERMATIC RECIPES 

ported within the top of the vessel, by means of the 
special cross-bar support, which rests upon the upper 
edge of the vessel. (See the lower illustration on page 
18.) No basting, as in case of meats, is required. Lid 
of Thermatic should not be lifted while roasting is in 
progress. It is unnecesary and necessitates the reheat- 
ing of the radiators. But a little more time is required 
to roast in the Thermatic than in the ordinary oven. 
The absence of heat in the kitchen and the certainty 
that the food is not burning, but roasting, are points not to 
be under-estimated in the Thermatic. 

Baking — This is similar to roasting, but requires more 
attention. However, the results are most gratifying. 
Breads, pies, cakes, puddings, beans, potatoes, apples, etc., 
can be baked to perfection in the Thermatic. A little pre- 
liminary attention insures success, and determines just the 
necessary time for baking. Ordinarily it requires about the 
same length of time as the old way. Two radiators are 
used. These may be heated while the pastry is being pre- 
pared. They should be heated to the extent that they brown 
flour. Always slip pan containing pastry into baking rack, 
and place one radiator in the bottom of the compartment and 
the other on top of the rack (see the upper illustration on 
page 17). 

In baking pastry a dry heat is required. Therefore^ 
close the cover of the compartment, but do not clamp it, 
so that no steam will collect in the compartment. It may 
even be necessary to employ our patent Acme fasteners 
to hold the cover slightly open. This simple expedient 
entirely eliminates the necessity or desirability of a 
release valve. (Of course, if the cover is clamped down, 
after the pastry has been in the Thermatic about ten^ 
minutes, it is necessary to raise the cover of the com- 

10 



'IHERMATIC RECIPES 

partment and promptly close it, to permit the excape of 
any steam which may have collected.) 

Take the time to read directions carefully before attempt- 
ing to bake, and the first trial will be most gratifying. 

Handling Radiators. 

The radiators are provided with metal loops placed in 
center, which can be readily engaged with tongs for con- 
venience in handling same. 

Handling Vessels. 

When the upper radiator is suspended within the top 
of the cooker vessel (see the lower illustration on page 18) 
the vessel can be conveniently handled by using the tongs to 
engage the clamping ears. When spread out the tongs easily 
reach across the vessel. 



11 



Imermatic recipes 



Chapter II. 

FIRELESS COOKING. 
Its Position in the Economy of Health. 

TO-DAY, as never before, we are emphasizing the fact 
that foods and their preparation play a most prominent 
part in the economy of heahh and Hfe, Private indi- 
viduals and organizations are investigating the causes, pre- 
vention, and cure of disease. Neither is this to be ascribed 
entirely to a growth of generosity, but rather to a demand 
of necessity. We are so fast becoming a weak race physi- 
cally that it behooves us to act individually and collectively 
toi remove the causes which are sapping the nation of its 
brawn and brain. 

Certainly, foods and their preparation are not the whole 
of this subject. Fresh air, exercise, bathing, etc., have their 
part in preserving health ; but it is doubtful whether their 
neglect is responsible for half the disease attributable to 
poor foods improperly cooked. 

Our leading physicians, dietitians, and chemists are fast 
becoming harsh in their criticism of the unintelligent 
methods employed in cooking; and the housekeeper needs 
educating in this as in no other art or science. The frying 
pan is an evidence of gross ignorance and can have no place 
in the hygienic preparation of foods. Foods cooked in a 
bath of hot fat, as in frying, until little remains that is 
digestible, and much is converted into depleted, disorganized, 
irritating residue, can only be productive of ill-health. 

12 



TttERMAfic RECIPES 

Foods boiled in an abundance of water, as foods are ordin- 
arily boiled, lose their nourishing and medicinal properties 
to a great degree, thus leading to the overloading of the 
stomach to satisfy the demands of the body. 

Fortunately the Thermatic Fireless Cooker has come to 
our rescue, and is destined to be a greater benefactor to 
humanity than any other modern invention. Foods prepared 
the Thermatic Way retain their original organic food 
elements and flavor, and can be quickly appropriated as 
nourishment. 

Again, the Thermatic robs cooking of the impression of 
drudgery and that which appears to be menial. It thus 
carries with it an elevating influence, and makes the house- 
keeper appreciate the fact that cooking is a science requir- 
ing intelligence. And surely it is a profession which holds 
precedence to all others, since it is the fundamental source 
of energy and health. 

The sole object of cooking foods should be to soften their 
structural and cell tissues, to expand and burst the starch 
granules, to coagulate the albumen, to destroy all germ life 
that may be present, and to develop flavor. Changes other 
than these are only productive of harm. To effect a per- 
ceptible change in food chemically, by intense heat, is to 
lower its vitality and nourishing properties. 

All foods, whether of vegetable or animal origin, are 
more delicate, richer in flavor, will yield more nourishment, 
and are easier digested when cooked slowly at a low rate of 
temperature and in a closed receptacle than when exposed 
to intense dry heat or penetrated by searing hot fat. 

The Thermatic answers each and every purpose for the 
scientific, economic, and wholesome preparation of foods. 
It truly is, as it has been called, "The Little Blessing." 



13 



iHERMATiC RECT^'ES 



Chapter III. 
CEREALS. 

CEREALS were intended by nature to serve as one of 
the principal foods for man. They are considered 
so essential that we find them being used in one form 
or another by all civilized nations for every meal. However, 
the cereal or grain preparations upon which we will treat 
in this chapter are those ordinarily used for breakfast por- 
ridges, as rolled oats, oatmeal, rolled wheat, cracked wheat, 
cream of wheat, algrain, farina, etc. Those, when properly 
cooked, are far superior — as a food — to the ready to eat 
t)reakfast foods, and cost much less. 

However, great care should be exercised in cooking 
grains, as the tissue-building elements in the form of gluten 
(vegetable protein) are easily affected chemically by a high 
degree of heat, thus rendering it necessary to employ some 
process by which they can be cooked slowly if the best and 
most hygienic results would be obtained. 

The Thermatic process is peculiarly adapted for the 
scientific preparation of these foods, and it is conservative 
to say that the Thermatic would quickly pay for itself, if 
it were used only for cooking cereals. Foods of this char- 
acter are easily burned when cooked directly over the fire, 
whereas in the Thermatic they neither stick nor burn. The 
principal advantage upon which we wish to place emphasis 
is that the cereal may be started in the evening, placed in 
the Thermatic on a heated radiator, and allowed to cook 
slowly until morning, when it will be ready to serve. It is 

14 



iHERMAfic RECIPES 

thus rendered easier of digestion and more nutritious than 
it could otherwise be prepared, and the amount of fuel 
required is reduced to a minimum. 

When small amounts of cereal are prepared and left in 
cooker over night, it is necessary to place vessel in a pan 
of boiling water a few minutes before serving to sufficiently 
reheat the cereal. 

When only small amounts of cereal are prepared, some 
prefer to cook same in a small receptacle setting in boiling 
water within the cooker vessel. 

Cracked Wheat or Oats. 

To one quart of boiling salted water add one cupful of 
cracked wheat or oats. Cook over fire until it begins to 
thicken. Then clamp lid on vessel and place in Thermatic 
on heated radiator. Cook over night. 

Rolled Wheat or Oats. 

These preparations require three parts of water to one 
part cereal. Add cereal to boiling salted water. Cook over 
fire until it begins to thicken (stir slowly during this time 
to keep it agitated). Then clamp lid on vessel and place in 
Thermatic on heated radiator. Cook over night. 

Algrain, Cream of Wheat, Farina, Etc. 

These cereals require three and one-half cupfuls of 
water to one cupful of cereal. Bring water to boiling point 
in cooker vessel, add salt, sprinkle in the cereal, and stir 
slowly until it thickens. Then place in cooker and allow 
to remain two or three hours, or over night. 

Graham Porridge. 

To one and one-half pints of boiling salted water add 
one cupful of good graham flour. Stir it in slowly. Keep 

15 



iHERMATiC RECIPES 

water boiling. When it thickens clamp lid on vessel. Re- 
move to Thermatic and place on heated radiator. Cook 
over night. 

Fruit Porridge. 

To the graham porridge add one pound of seeded raisins, 
or one-half pound of seeded raisins and one-half pound of 
pitted dates, just before placing it in the Thermatic. Figs 
chopped may be used instead of raisins or dates. This 
makes a delicious laxative porridge. 

Pearl Barley with Fruit. 

Carefully wash one cupful of pearl barley. Pour 
five cupfuls of boiling water into cooker vessel, salt, add 
barley, and also add a small piece of butter to keep barley 
from boiling over. Clamp lid on vessel. Remove to Ther- 
matic and place on heated radiator. Cook for five hours, 
or over night. Thirty minutes to one hour before wishing 
to serve, remove from cooker, add one pound of raisins, 
pitted dates, or chopped figs. Reheat radiator and replace 
barley in cooker as before. 

Corn Meal Mush. 

To three cupfuls of boiling salted water add one cupful 
of corn meal. Stir constantly until it thickens. Then 
clamp lid on vessel and place in Thermatic on heated radia- 
tor. Cook half a day, or over night. 



16 




NO. 1 THERMATIC 

One 8-quart vessel, etc. Note 
the folding baking rock in posi- 
tion between the upper and 
lower radiators. 



■"▼ ■ 1 




NO. 29 THERMATIC 
One 8- quart and two 3-quart half-high vessels, etc. 
are very useful for a variety of purposes, n 

17 



The half-high vessels 



NO. 28 
THERMATIC 

Two 8-quart ves- 
sels, etc. The ves- 
sels are handled 
by engaging the 
clamping ears 
with the tongs. 




NO. 2 THERMATIC 
One 8-quart and one 4-quart vessel, etc. Note the upper radiator suspended 
in the top of the cooker vessel, as for roasting. 

IS 



'iHFPMATir RECIPES 



Chapter IV. 
SOUPS. 

SOUP is always a welcome addition to the noon or even- 
ing meal. Most wholesome and nutritrious soups may 
be prepared the Thermatic way at small cost and with 
but a minimum amount of labor. 

Meat Stock for Soups. 

Use the inferior cuts of the beef for this purpose. Wash 
meat if necessary. To two pounds of meat placed in cooker 
vessel add two quarts of cold water and a heaping teaspoon- 
ful of salt. Bring meat to boiling point over fire. Then 
place in the Thermatic on heated radiator and cook for two 
or three hours. If a clear stock is desired, skim broth care- 
fully just as it begins to boil. Then add one-half pint of 
cold water, allow to stand for a few minutes off of the fire 
and skim again. This improves It in appearance, but 
detracts from the nourishing properties of the stock. 

Beef Tea for Invalids. 

Take three pounds of lean beef. Cut into small cubes, 
add one heaping teaspoon ful of salt, put in glass or earthen 
jar. If a glass jar is used, a cloth should be folded several 
times and placed in the bottom of the cooker vessel upon 
which to set the jar ; otherwise it may break. The safer plan 
is to use an earthen jar. Place cover on jar and place it in 
large cooker vessel. Fill cooker vessel half full of cold 
water. Place over fire and heat gradually to nearly the 

19 



THERMAfic RE£1£§§ 

boiling point. Then place in Thermatic on heated radiator 
and allow to remain four hours. Upon removing meat 
from cooker, the juice remaining in meat may be extracted 
by pressing it in a potato ricer or vegetable press. This is 
many times superior to any of the proprietary meat extracts 
that are on the market. 

Mutton Broth. 

Take two pounds of the neck and cut into small pieces. 
Put in cooker vessel, add two quarts of cold water, a heaping 
teaspoonful of salt, a little pepper, a bay leaf, a small turnip, 
a small onion, and two or three stems of celery. Gradually 
bring to the boiling point, clamp lid on vessel, place in 
Thermatic on heated radiator, and allow to remain for three 
hours. Most appetizing for convalescing patients. 

Chicken Broth. 

Cut chicken into small pieces, and proceed as for **Mut- 
ton Broth." The seasoning, except the salt, may be omitted, 
if desired. 

Beef Soup. 

Cook soup bone as directed under heading "Meat Stock 
for Soups." To two quarts of the stock add one large 
carrot sliced very thin, a small bunch of celery cut fine, and 
one cupful of vermicelli broken real fine (the meat may be 
ground and added, if desired). Bring all to boiling point 
in cooker vessel, place in Thermatic on heated radiator and 
cook for one hour. Take out and serve. 

Chicken Soup. 

Save the liquor from a stewed chicken and add to it 
enough wat^r to make one quart. Bring to the boiling 
point, sprinkle in one-half cupful of rice, add one small 

20 



'iHERMATiC RECIPES 

onion and a medium-sized carrot sliced very thin. Place in 
the Thermatic and cook one hour. Remove and serve. 

Turtle Soup. 
The turtle, after it is cleaned and cut up, should be 
large enough to fill a quart measure. Put in cooker vessel 
and add two quarts of cold water, a teaspoonful of salt, 
and a small piece of butter. Heat gradually to the boiling 
point. Then place vessel in the Thermatic on heated radia- 
tor. Cook for three hours. Remove from cooker, take 
meat from bones, cut into small cubes with sharp knife, and 
add to broth. Bring all to the boiling point and thicken with 
a little browned flour. Make it the consistency of thin 
cream. 

Vegetable Soup. 

Heat to the boiling point in cooker vessel one pint of 
beef stock and one pint of strained tomatoes. Add to this 
liquid one cupful each of chopped celery, carrots, cabbage, 
and Irish potatoes. Place in Thermatic on heated radiator 
and cook for one hour. Butter or oil and salt and pepper 
should be added before soup is placed in cooker. 

Note — Vegetable soups of an endless variety 
may be made by the combination of various vege- 
tables which may be purchased at various seasons 
of the year, or which may be on hand. It is un- 
necessary to adhere to any given recipe. The 
blending of any two or more of the vegetables 
(onions excepted) will, with good rich meat stock, 
make a splendid soup. Ordinarily vegetables as 
onions, parsley, garlic, etc., are only used as season- 
ings. 

Carrot Soup. 
Scrape crisp carrots and run enough through food chop- 
per or almond grater to make one pint. Put into cooker 

21 



'iHERMATiC RECIPES 

vessel, add one-half pint of boiling water, salt, a rounding 
tablespoonful of butter, and a rounding teaspoonful of sugar. 
Clamp lid on cooker vessel. Place in Thermatic on heated 
radiator and cook for one hour. Remove from cooker, add 
one pint of rich milk, bring to boiling point, and serve. 

Pea Soup. 

Shell one pint of green peas, put in cooker vessel, add 
one pint of boiling water, a rounding teaspoonful of salt, 
a liberal amount of butter or oil, and a rounding teaspoonful 
of sugar. Clamp lid on vessel. Place in Thermatic on 
heated radiator and cook for one hour. Remove from cook- 
er, add one pint of milk, bring to the boiling point, and serve. 

Carrot Pea Soup. 

Take one cupful of chopped carrots and one cupful of 
green peas. Put in cooker vessel, add one rounding tea- 
spoonful of salt, one rounding teaspoonful of sugar, and a 
lump of butter the size of an tgg. Pour on a pint of boiling 
water. Clamp lid on vessel and place in cooker on heated 
radiator. Cook for one hour. Remove from cooker, add 
one cupful of cream, bring to boiling point, and serve. 

Corn Soup. 

Cut one pint of green corn from the cob, put in cooker 
vessel, and add one quart of sweet milk. Season with salt, 
pepper, a little onion, one rounding teaspoonful of sugar, 
and a little butter. Bring to the boiling point. Place in 
Thermatic on heated radiator and cook for one hour. Re- 
move from cooker. Bring to boiling point again and thicken 
with a little flour. Serve with crutons. 

Cream Celery Soup. 
Clean a medium-sized stock of celery and cut into small 
pieces. Put in cooker vessel, add one pint of boiling water, 

22 



iHERMATIC RgClPES 

and salt. Clamp lid on vessel. Place in the Thermatic 
on heated radiator and cook for one hour. Remove from 
cooker, add one pint of milk or cream. If milk is used add 
liberal amount of butter. Bring to the boiling point on 
stove, and stir in a rounding tablespoonful of flour that has 
been stirred smooth with a little water. Serve with crutons. 

Cream of Bean Soup. 

Use any of the varieties preferred. Take one pint, wash 
thoroughly, and put into cooker vessel. Cover with water 
and soak for five hours, or over night. Put on stove and 
bring to the boiling point. Drain off water, add three liberal 
pints of boiling water, salt and butter. Cook on stove for 
ten or fifteen minutes. Place in the Thermatic between two 
heated radiators and cook for six hours, or over night. 
When ready to make soup, press the beans through the 
puree sieve, and to each pint of bean pulp add one pint of 
milk. Season with onion and pepper. Bring to the boiling 
point and serve. 

Cream of Split Pea Soup. 

Use either the yellow or green split peas. Cook as 
directed to cook beans, except that peas will cook in three 
hours. Make soup same as "Cream of Bean Soup." 

Cream of Spanish Bean Soup. 

Proceed as for "Cream of Bean Soup," except that to 
each quart of soup add a pint of strained tomatoes, and 
season rather highly with onion and pepper. However, if 
desired, the onion and pepper may be omitted. 

Cream of Lentil Soup. 
Make same as "Cream of Bean Soup," except that lentils 
are used. '' 

23 



■JHERMATIC RECIPES 

Note — These Cream Soups made of the legumes 
are very nutritious, and when the legumes are 
cooked in the fireless cooker they are rendered easy 
of digestion and serve as splendid meat substitutes, 
inasmuch as they are rich in protein. 

Rice Soup. 

To one quart of beef, mutton, or chicken stock, brought 
to the boiling point in the cooker vessel, add one-half cupful 
of washed rice, a small onion, a little celery, and a **hint" 
of red pepper. Clamp lid on vessel. Place in the Thermatic 
on heated radiator and cook for one hour, or longer, if 
desired. Remove and serve. 

Pearl Barley Soup. 

Take a quart of any kind of meat stock desired. Bring 
to the boiling point. Sprinkle in one-half cupful of pearl 
barley. Clamp lid on vessel. Place in the Thermatic on 
heated radiator and cook four hours or a half day. Season 
with salt, butter, onion, and a "hint" of red pepper before 
placing in cooker. 

Note — The Rice or Barley Soups may be im- 
proved by adding to them a pint of strained toma- 
toes. 



24 



'Ihfdmatio P£CIPES 



Chapter V. 

MEATS. 

PROTEIN, the principal food element of meats, being 
susceptible to disintegration when subjected to high 
degrees of heat, renders its preparation by methods 
which insure the retention of its juices imperative; to pre- 
vent, so far as possible, the hardening and shrinking of the 
tissues. This is desirable from an economic, as well as a 
hygienic standpoint. 

The Thermatic insures these desirable results. Hence, 
it is conservative to say that four pounds of meat prepared 
the Thermatic way will yield more nourishment than will 
five pounds prepared in the frying pan, or by similar 
methods. Meats ordinarily form an expensive part of the 
diet. However, with the assistance of the Thermatic the 
cheaper cuts can be rendered juicy and delicate, thus reduc- 
ing the meat bill at least one-third. 

Another advantage to be considered is the fact that meat, 
together with the remainder of the meal, may be placed in 
the Thermatic and automatically cooked, without the least 
possible chance of burning, and in a more wholesome and 
nutritious manner than it could otherwise be prepared by 
an expert chef. 

The following recipes are only those which have been 
proved a success by repeated tests. 

Coddled Steak. 

Take round or rump steak. It is cheaper and also more 
nutritious. Use a half-high cooker vessel. Sprinkle bottom 

25 



•JHlRMAflC RISiPES 

of it with a thin layer of bread crumbs (entire wheat bread 
crumbs preferred). Cover with a steak, and season with 
salt, pepper, and minced onion. Add alternate layers of 
crumbs and meat (seasoning each layer of steak) until 
desired amount is obtained, adding bread crumbs last. Add 
a small quantity of water to create steam. Clamp lid on 
vessel, and place vessel in baking rack. Have two radiators 
sputtering hot. Place one in the bottom of the compartment 
and the other upon the rack. Close the cover of the com- 
partment, and leave in the Thermatic from two to five hours, 
according to the quantity and quality of the meat. The 
bread crumbs absorb the small amount of juices extracted 
from the meat, and serve as a toothsome dressing. 



Smothered Steak. 

Take round steak, or any of the cheaper cuts, roll in 
flour, and pound with a meat pounder or plate until the 
fiber is well broken. Put into well-buttered, hot skillet a few 
seconds, until meat is nicely browned on both sides. Then 
pack immediately in a half -high cooker vessel. Season 
each layer with salt, sliced onion, and pepper. Add a small 
quantity of boiling water. Clamp lid on vessel, and place 
in baking rack between two heated radiators. Leave in the 
Thermatic at least two or three hours, or may be left in 
over night. 



Steak with Tomato Sauce. 

Prepare in skillet, as for ''Smothered Steak." When 
placing in vessel, add to each layer of steak some nicely- 
seasoned stewed tomatoes. Heated canned tomatoes will 
answer. Clamp lid on vessel, put in baking rack between 
two heated radiators. Leave in the Thermatic from two to 
three hours. 

26 



'Ihppmat.^ PECIPES 

Steak with Mushroom Sauce. 

Prepare same as "Steak with Tomato Sauce," except 
that mushroom sauce is added instead of tomatoes. 

To Roast Beef. 

If more than a five-pound roast is to be prepared in an 
eight-quart compartment, it should be heated and seared in 
the oven before being placed in the cooker. If a five- 
pound roast or less is used, preliminary heating is only a 
waste of time and fuel. The Thermatic will roast and 
brown a five-pound piece of meat to perfection in an eight- 
quart compartment. A larger piece of meat, if not first 
heated on the stove, absorbs so much heat from the radia- 
tors that their temperature is reduced to the extent that they 
will not brown the meat, so that preliminary heating and 
searing become necessary. 

The larger cooker vessels are used for roasting. The 
upper radiator is used in place of the cover to the vessel. 
This radiator is provided with a special cross bar to support 
it within the top of the vessel. 

Roast Beef. 

Take a four-pound rump, or any other roast desired. 
Wipe thoroughly with damp cloth, rub with salt, pepper 
slightly. Cut a few pieces of suet from the roast to place 
in the bottom of the vessel and on top of the meat. Place 
meat in a half-high cooker vessel, but leave off the cover, so 
that the meat receives the direct heat from the upper 
radiator. A pan can be used instead of the half -high cooker 
vessel. Place pan or vessel in baking rack, and put in 
Thermatic between two sputtering hot radiators. Close 
cover of compartment immediately and roast one and one- 
fourth hours for rare, two hours for medium, and three 
hours for well done. 



'IMERMATIC RECIPES 

If it is especially desired that meat be well browned, 
one-half hour before it is done lift meat from cooker, pour 
off drippings, and replace in cooker with reheated upper 
radiator. This will give it an exceptionally brown (but 
not burned) coat. 

Pot Roast. 

Wipe meat thoroughly with damp cloth, rub with salt, 
roll in flour, and brown well on all sides in a hot greased 
skillet. Use cottolene or suet in skillet- When meat is 
browned, put in half -inch cooker vessel, and clamp on lid. 
Place in baking rack between two heated radiators and close 
cooker immediately. For four-pound piece, roast two or 
three hours. 

Braised Beef. 

Wipe meat well with damp cloth, rub with salt, a little 
white pepper, sage, cloves, mace, and bay leaf. Put into 
half-high cooker vessel, clamp on lid, and place in the baking 
rack between two heated radiators, as for 'Tot Roast." 
Time from two to four hours. 

Stevired or Steamed Beef. 

Take the cheaper cuts of meat. Wipe well with damp 
cloth, submerge in boiling water for a minute to seal the 
surface. Sprinkle with salt, place in cooker vessel, add a 
small portion of boiling water, clamp lid on, and place in 
cooker on one heated radiator. Cook from three to five 
hours, according to quality and quantity of meat. The 
toughest piece of meat may be rendered tender in this 
manner. 

Corned Beef. 

Wash meat thoroughly. Soak a little while in cold water. 
Then put in cooker vessel and cover with boiling water, place 

28 



•iMFPMATir RECIPES 

over fire and boil for five or ten minutes, turn water off, 
clamp lid on vessel, and place in cooker on heated radiator. 
Time three or four hours for four-pound piece. 

Beef Loaf. 

Take two pounds of lower end of round steak and grind 
through food chopper. Add three beaten eggs, cupful of 
cracker crumbs, three-fourths cupful of sweet milk or water, 
rounding teaspoonful of salt, even teaspoonful of powdered 
sage, and a little pepper. Mix thoroughly, press into oblong 
pan, or half-high cooker vessel, placing on cover, put in 
baking rack, and place in Thermatic between two heated 
radiators. Bake for one or two hours. 

Beef Loaf No. 2. 

Use two quarts roast, steamed, or stewed left-over meat. 
Run through food chopper. Season and add other ingre- 
dients as in ''Beef Loaf No. L" Bake between two heated 
radiators three- fourths hour. 

Roast Veal. 

For roasting, steaming, or stewing veal, follow recipes 
given for roasting, steaming, or stewing beef, except that 
only about one-half or two-thirds the time is required for 
cooking. 

Note — Veal is less nutritious and more difficult 
to digest than Beef. 

Breaded Veal Chops. 

Dip chops in beaten ^gg, roll in dry bread crumbs, put 
into hot buttered skillet, and brown nicely on both sides. 
Then lay in cooker vessel and clamp down lid. Place in 
cooker on heated radiator and allow to remain one hour. 

29 



TRlRMAfic RICIPES 

Smothered Chops. 

Roll veal chops in flour. Brown nicely on both sides 
in buttered skillet or frying pan. Place in cooker vessel 
and lay a large slice of onion on each chop. Clamp down 
lid of vessel and place in Thermatic on heated radiator. 
Allow to cook one hour. 

Veal Loaf. 

Take two pounds of veal, grind, add small minced onion, 
two beaten eggs, cupful of dry bread crumbs, three-fourths 
cupful of milk or cream, rounding teaspoonful of salt, and 
dash of cloves. Mix thoroughly and press into oblong pan 
or half -high cooker vessel, placing on cover. Put in baking 
rack. Place in Thermatic between two heated radiators 
and bake for one hour. 

Pressed Veal. 

Stew three pounds of veal in Thermatic. Use but one 
heated radiator and add very little water to meat. Cook 
two hours. Then run through food chopper, add salt, a 
little pepper, cloves, and sage. Mix thoroughly and press 
into a dish or jar. Cover with a plate held down by a light 
weight. Set in cool place to chill. Slice down and serve 
cold with cranberry or apple sauce. 

Veal Pie No. 1. 

Cut one pound of cooked veal into cubes, and add one 
minced onion. Line bottom and sides of cooker vessel or 
baking dish with cold mashed potatoes. Add veal and 
pour over one cupful of stock. Cover over with cold mashed 
potatoes and dot with small bits of butter. Place in Ther- 
matic between two heated radiators and bake for one hour. 

Veal Pie No. 2. 

Line a small pan or baking dish with biscuit dough. Fill 
with cooked veal cut into cubes, and sliced Irish potatoes. 

30 



iMERMAfic RECIPES 

Potir over one cupful of stock slightly thickened with flour. 
Season with salt, pepper, and onion. Cover with dough 
rolled one-half inch in thickness. Take sharp knife and 
make three or four openings in top crust. Put vessel in 
rack and place in Thermatic between two heated radiators. 
Bake forty-five minutes. 

Roast or Steamed Pork. 

Proceed as for roasting or steaming beef. Pork should 
be roasted well done. 

Boiled Ham. 

Take small ham. If eight-quart vessel is used, cut off 
two inches of small end. Trim and wash thoroughly. 
Place in cooker vessel, add quart of boiling water, clamp 
on lid, place over fire and boil twenty minutes. Remove 
to cooker and place on heated radiator. Cook six hours, or 
over night. The styles with twelve-quart compartment are 
preferable for this purpose. 

Steamed Ham. 

Take slice ham as for frying, arrange in a half-high 
cooker vessel, clamp on lid, and place in baking rack be- 
tween two heated radiators. Steam for three or four hours. 

Backbones. 

Place in most convenient sized cooker vessel, salt, adc 
pint of boiling water, clamp lid on vessel, and cook over 
stove until thoroughly heated. Then remove to Thermatic 
and place on heated radiator. Cook for two or three hours. 

Roast Mutton. 

Take leg of mutton and wipe with damp cloth. Rub witli 
salt. Add herbs, if desired. Use cooker vessel without 

31 



' lHPbMA-r.^P£CIPES 

cover. Place in Thermatic between two heated radiators. 
Roast for two hours. May remain longer. 

Steamed Mutton. 

Use any part of the mutton desired. Salt, put in cooker 
vessel, add a half pint of boiling water. Clamp lid on 
vessel. Place over fire and heat thoroughly, then remove 
to Thermatic and place on heated radiator. Cook for two 
hours, or longer. 

Smothered or Breaded Mutton Chops. 
Prepare same as *'Veal Chops." 

Tongue. 

Trim and wash thoroughly. Place in cooker vessel, add 
one pint of boiling water, and salt. Put over stove and 
cook for five minutes, clamp lid on vessel, and place in Ther- 
matic on heated radiator. Cook for four hours, or may be 
left in over night. Upon removing from cooker, remove 
outside skin from tongue. Slice and serve hot or cold. 

Pickled Tongue. 

Outside skin may be removed from tongue before cook- 
ing by subjecting it to boiling water for a minute or two. 
Cook as directed in above recipe, and when done place in an 
earthen vessel and cover with the following pickle : Diluted 
cider vinegar or lemon juice lightly sweetened with brown 
■^ugav and delicately spiced with cloves, white pepper, and 
bay leaf. Allow tongue to remain in pickle for twenty- four 
hours before serving. 



32 



TttERMAfic RICIPES 



Chapter VI. 

FOWL AND GAME. 

Roast Chicken. 

PREPARE in ordinary manner. Place in eight or 
twelve-quart cooker vessel. Heat radiators to the 
point that a bit of flour will brown when dropped 
upon them. Place one radiator in bottom of compartment 
and suspend the other within top of vessel. Take tongs and 
engage clamping ears of vesssl to place it in cooker. Roast 
from one to four hours, according to size and age of 
chicken. 

Steamed Chicken. 
Allow chicken to remain whole. Rub with salt. Place 
in eight or twelve-quart cooker vessel. Add half pint of 
boiling water. Clamp lid on vessel. Place over fire and 
heat thoroughly — about ten minutes. Place in cooker over 
heated radiator and cook from three to five hours, according 
to age of fowl. 

Smothered Chicken. 

Cut chicken up, roll in flour, and brown nicely in hot 
greased frying pan. Then pack into a half -high cooker 
vessel. Add salt and pepper. Clamp lid on vessel and 
place in Thermatic between two heated radiators. Allow 
to remain in cooker two or three hours. 

Chicken Smothered with Onions. 
Prepare as for plain ''Smothered Chicken," except that 
two large sliced onions are added to frying pan and slightly 
browned and placed in the vessel with the chicken., 

33 



TttERHJmc RECIPES 

Fricasseed Chicken. 
Dress and cut fowl for serving. Salt and place in cooker 
vessel. Add sufficient boiling water to cover. Clamp lid 
on vessel and place in Thermatic on heated radiator. Allow 
to remain two or three hours, according to age of fowl. 
Take from cooker and thicken stock with two heaping table- 
spoonfuls of flour rubbed smooth with half cupful of milk 
or cream. Bring to a boil on stove and serve. Is delightful 
served with hot biscuit. 

Chicken Loaf. 
An old fowl may be used for this purpose. Cook in 
Thermatic until very tender. Then remove meat from 
bones, run it through food chopper, and to each pint of 
meat add two beaten eggs, one-half cupful of cracker 
crumbs, one small grated onion, salt and pepper. Mix well, 
put in small baking pan, and place in cooker between two 
heated radiators. Bake for one-half hour. May be served 
hot or cold. 

Pressed Chicken. 

Old fowls may be used for this purpose. Dress and cut 
up two fouls, place in cooker vessel, add salt and one pint 
of boiling water. Bring to the boiling point over stove and 
cook for five minutes. Clamp lid on vessel and place in 
Thermatic on heated radiator. Cook for five hours. Take 
from cooker and remove meat from bones. Run through 
food chopper. Add one-half even teaspoon ful of powdered 
sage and one-half cupful of the stock. Mix, press into dish 
or pan. To chill, place some broken ice in cooker receptacle 
and set dish or pan in on ice. Close cooker and allow to 
remain at least one hour. 

Escalloped Chicken. 

Take roast, steamed, stewed, or boiled chicken. Cut into 
cubes or strips. Put in cooker vessel or baking dish dry 

34 




NO. 3 THERMATIC 
OneS-quart and two 4-quart vessels, etc. 



\ 




% fe 



WMJ^ 



NO. 38 THERMATIC 
Three 8-quart vessels. Half-high vessels may be procured for any of the 
compartments at small additional cost. 

35 




Note the neat trim appearance when closed 



36 



iHFPMATir RECIPES 

bread crumbs to the depth of one-fourth inch, add layer 
of chicken. Add alternately a layer of bread crumbs and 
chicken, adding bread crumbs last. Pour over this a suffi- 
cient amount of chicken stock to moisten the crumbs, and 
also pour over top a liberal amount of melted butter. Place 
in Thermatic between two heated radiators and bake for one 
hour. 

Note — Duck, Guinea Fowl, Goose, Turkey, 
Pigeon, Pheasant, etc., may be prepared over the 
recipes given for "Chicken." The left-overs of 
any of the fowls may be profitably utilized by escal- 
loping, pressing, or using as the base of soups. 

Rabbit and Squirrel. 

Rabbits or squirrels are very palatable steamed, stewed, 
fricasseed, or smothered. When purchasing game of this 
character satisfy yourself that it is fresh. The packed and 
shipped product is very undesirable. 



37 



IHERMAfic RICIPES 



Chapter VII. 

FISH. 

GREAT care should be exercised in the selection of fish, 
as they are especially susceptible to decomposition, if 
not kept in sanitary receptacles and properly handled. 
Fish should be firm, flesh clear and bright. Stale fish are 
most unwholesome. Fish are not as rich in nourishing 
properties as beef or mutton, but they are especially adapt- 
able for a light diet. 

Bass, Bluefish, Fresh Cod, Mackerel, Pickerel, Red Snap- 
per, Salmon, Sheepshead, Whitefish, Shad, and Haddock are 
all desirable for baking or steaming. If the fish is too large 
to go into cooker vessel whole, it should be cut in two in the 
center and a cloth placed under it, by which to remove it 
from pan to platter. It can then be arranged on platter 
same as though it had not been cut. 

Baked Fish. 

Wash fish thoroughly and dry with cloth, ruD with salt, 
and place in pan or half-high cooker vessel. Put pan in 
baking rack uncovered and place in Thermatic between two 
heated radiators. Bake for thirty minutes. Fish may be 
rolled in flour or corn meal, if desired. Upon removing 
from cooker, pour over a liberal quantity of hot butter or 
oil. 

Steamed Fish. 

Use same kinds of fish for steaming as for baking. 
Qean, wash, and dry fish. Rub with salt. Place in cooker 

3S 



'IHERMATIC RECIPES 

vessel. Cut in two in the center, if necessary. Add one- 
half pint of boiling water. Clamp lid on vessel and place 
in Thermatic on well-heated radiator. Steam for one-half 
hour. Remove from cooker. Place on platter and pour 
over it a sauce made as follows : Add to the stock in pan 
one cup of cream or milk, bring to the boiling point, thicken 
with flour stirred smooth in a little water. Add to this 
enough lemon juice to make it sufficiently tart. Sprinkle 
over fish chopped parsley. 



39 



'IHJTOMAT.^ PECIPES 



Chapter VIII. 

OYSTERS. 

IF possible, one should always ascertain their freshness 
when purchasing. Oysters being of a peculiar, gelatinous 
character, are especially susceptible to decomposition and 
occasionally produce ptomaine poisoning. Oysters should 
not be used in the southern states during warm weather 
(even in winter) unless they have been taken from their 
beds only a short time previously. Stale oysters are a most 
unwholesome food. 

Baked Oysters. 

Take nice large oysters. Drain off liquor- Dry with 
cloth. Dip in beaten egg, roll in dry bread crumbs, place in 
buttered pan, sprinkle with salt, and add liberal amount of 
butter. Place pan in baking rack uncovered, and put in 
Thermatic between two heated radiators. Bake for fifteen 
minutes. Delicious. 

Escalloped Oysters. 

Cover bottom of a half-high cooker vessel with cracker 
crumbs to depth of one-fourth inch, then a layer of oysters, 
salt, and add a moderate amount of butter. Add alternately 
a layer of crumbs and oysters until desired amount is pre- 
pared. Pour over enough rich milk to moisten cracker 
crumbs. Place vessel in baking rack uncovered and put in 
Thermatic between two heated radiators. Time for a half- 
high vessel two-thirds filled, thirty minutes. Does not re- 
quire preliminary heating. 

40 



THlRMAfiC RICIPES 

Oyster Patties. 

To one pint of mashed potatoes add one beaten egg and 
a little minced onion or celery. Cut eighteen oysters in 
halves, add to potatoes, and mix all together. Form into 
patties. Roll in flour and place on buttered pan. Put in 
Themiatic between two heated radiators. Bake for twenty 
minutes. Wholesome and delicious. 



41 



iHERMATIC RECIPES 



Chapter IX. 

MEAT, FISH, AND VEGETABLE SAUCES. 

THESE sauces are often very desirable. As they can 
be prepared in a few minutes, it is not worth while 
using the Thermatic for this purpose. They are in- 
cluded here to supplement the regular recipes. 

Drawn Butter Sauce. 

Put into sauce pan one-half cupful of butter, add one- 
half cupful of flour, one-half teaspoonful of salt, and stir 
until flour is smooth. Then add gradually one-half cupful 
of hot water. Stir continually while adding water, so that 
sauce will be smooth. Boil five minutes. To be served 
with steamed or baked fish. 

Shrimp Sauce. 

To "Drawn Butter Sauce'' add one cupful of shrimps 
cleaned and cut into pieces. 

White Sauce. 

Put one-fourth cupful of butter into sauce pan, add one 
heaping tablespoonful of flour, and stir until well blended. 
Pour on gradually one cupful of milk and stir constantly. 
After it thickens, beat until it becomes smooth and glossy. 
Nice for fish, creamed fowl, creamed veal, creamed quail, 
creamed onions, creamed potatoes, creamed asparagus, etc. 

42 



TttERMAnC RECIPES 

Cream Sauce. 

Make same as "White Sauce," except use cream instead 
of milk. May be used for same purposes. Is richer and 
more delicate. 

Tart Sauce. 

Make same as **White Sauce," but add enough lemon 
juice or cider vinegar to make sauce sufficiently tart. Excel- 
lent for fish and vegetables. 

White Wine Sauce. 

Make same as ''Cream Sauce," except use two heaping 
teaspoonfuls of flour, and when finished dilute with one cup- 
ful of white wine. For fish and game. 

Tomato Sauce. 

One pint of stewed or canned tomatoes. Put tomatoes 
through sieve, bring to boiling point, add small minced 
onion, three tablespoonfuls of butter or oil, salt and pepper. 
Thicken with two heaping tablespoonfuls of flour rubbed 
smooth with cream. Appropriate for asparagus and cauli- 
flower. 



43 



IHlRMAfFc RiSlPES 



Chapter X. 

VEGETABLES. 

NOWHERE else in nature's secret, hidden laboratories 
has she bestowed so beneficently the organic mineral 
salts required by man in the economy of health as in 
the succulent vegetables. These minerals are in the form of 
organic iron, potash, potassium, sulphur, etc. These salts 
remain intact in their natural chemical state when vegetables 
are properly cooked, but when they are boiled in water the 
organic minerals (being soluble) are extracted and the 
major portion is lost. Again, when vegetables are burned, 
or exposed to the intense heat of the frying pan, their ele- 
ments are disorganized and their food value deteriorates, or 
is completely destroyed. Hence, as a matter of economy 
and health, the intelligent woman will welcome the Ther- 
matic in this capacity, as well as all others, for with its 
assistance these foods can be cooked slowly, but perfectly — 
without the slightest danger of burning. The organic ele- 
ments are preserved, and the food is rendered rich in flavor, 
thus making it both wholesome and medicinal. 

Baked Potatoes. 

Take sound, smooth, white potatoes and wash thor- 
oughly. Potatoes should be uniform in size, so that they 
will all bake in the same length of time. Have two radiators 
heated so that they will brown flour when a pinch is dropped 
upon them. Place one radiator in bottom of compartment. 
Put baking rack in on radiator. Lay the potatoes in on the 
lower radiator and place the other one on top of rack. 

44 



Imfpmati^ PECtPES 

Close cooker immediately. Allow fifty minutes for medium- 
sized and sixty minutes for large ones. The Thermatic will 
bake potatoes as they were never baked in an ordinary oven. 
Note — Potatoes will not burn as might be sup- 
posed. 

Special Baked Potatoes. 

Proceed as for plain baked potatoes. When potatoes 
are done remove from Thermatic, catch them with a cloth, 
and with the thumb and fingers press them gently until they 
become soft and mealy. Cut into them lengthwise. Sprinkle 
with salt. Put on each piece a thin slice of butter. Sprinkle 
with grated cheese. Serve immediately. 

Stuffed Potatoes. 

Bake potatoes as for plain baked potatoes. When done 
remove from the Thermatic. Cut off the end, and with a 
spoon scoop out the potato. Preserve the shells unbroken. 
Mash the potatoes, and to each pint add a teaspoonful of 
salt, a tablespoonful of butter, a little pepper, and one-half 
cupful of cream. Mix thoroughly. Refill the shells and 
place back in cooker for fifteen minutes. 

Potatoes with the Jackets On. 

Wash potatoes as for baking. Have one radiator heated. 
Place radiator in compartment. Pour potatoes in on radia- 
tor. Close cooker and allow to remain in one hour. With 
the use of but one radiator the potatoes will have a steamed 
instead of a baked appearance. 

Potatoes and Onions. 

Take one quart of sliced potatoes and one quart of sliced 
onions, mix and put in a pan or a half -high cooker vessel. 
Add salt, a little pepper, and pour over top three-quarters of 

45 



TttERMAfic RECIPES 

a cupful of butter or cottolene. Leave lid off of vessel. 
Place vessel in the Thermatic between two heated radiators 
and bake for one hour. Most delicious. 

Creamed Potatoes. 

Pare and cut into cubes potatoes sufficient to fill a quart 
measure. Put in cooker vessel. Add one-half pint of boiling 
water, add salt and butter. Clamp lid on vessel. Place in 
cooker on heated radiator and cook for forty minutes. 
Remove and pour over potatoes a pint of "Cream Sauce." 
Replace in cooker and allow to remain fifteen minutes longer. 

Escalloped Potatoes. 

Pare and slice enough potatoes to fill a quart measure. 
Put in a half-high cooker vessel and salt, one pint of hot 
milk, a piece of butter, and a little pepper. Clamp lid on 
vessel. Place in the Thermatic on heated radiator. Cook 
for one hour. May be prepared in an earthen baking dish, 
if desired. 

Note — Potatoes are more wholesome and will 
yield more nourishment when baked than when 
prepared in any other way. However, if prepared 
after any recipe we have given the potash salt is 
retained. This is the prevailing mineral of the 
potato, and one of the most important constituents 
of the blood. 

Baked Sweet Potatoes. 

Take sound, smooth potatoes and wash thoroughly. 
Have two radiators heated. Place one in bottom of com- 
partment. Place baking rack in on radiator. Pour pota- 
toes in on radiator '(they will not burn) and place the other 
radiator in on rack. Close cooker and allow to bake for 
forty minutes. Most delicious. 

46 



' IHPOMAT.^ PECIPES 

Candied Yams. 

Pare the yams. Arrange in cooker vessel. Sprinkle 
with salt and a liberal amount of light brown sugar. Lay 
on yams some thin slices of butter. Omit putting lid on 
vessel, place vessel in the Thermatic between two heated 
radiators and allow potatoes to cook forty minutes. 

Sweet Potatoes Dressed with Cream. 

Pare and slice crosswise as many potatoes as may be 
desired. Slice one-fourth inch in thickness. Put in cooker 
vessel, add salt, and a little sugar. Omit putting lid on 
vessel. Place in the Thermatic. Cook for forty minutes. 
Remove and add a liberal quantity of thin cream before 
serving. Cream may be omitted, if desired. 

Buttered Carrots. 

If carrots are wilted place in cold water until crisp. 
Scrape and slice. Put in cooker vessel and salt. To each 
quart of carrots add a heaping teaspoonful of sugar and a 
liberal amount of butter or oil. Clamp lid on vessel and 
place in the Thermatic on heated radiator. Cook for one 
hour. If more than a quart of carrots is prepared, a half 
cup of water should be added and carrots should be heated 
on stove before entering cooker. 

Creamed Carrots. 

Cook as for "Buttered Carrots," except that butter may 
be omitted. Upon removing carrots from cooker pour a 
liberal quantity of hot ''White Sauce" over them, and replace 
in cooker for ten or fifteen minutes. 

Carrots and Peas. 

Take one-half sliced carrots and one-half green peas. 
Put in cooker vessel, add salt. To each quart add a heaping 

47 



•IHERMATIC RfcCIPES 

teaspoonful of sugar and butter. Add a little water. Clamp 
lid on vessel, bring to boiling point on stove. Remove to 
the Thermatic and place on heated radiator. Cook for one 
hour. May be served plain, or creamed by adding "White 
Sauce." 

Note — Parsnips and Turnips are very palatable 
when prepared same as "Cream or Buttered Car- 
rots." 

Turnips with Beef. 

When steaming or stewing beef, place around the meat 
turnips cut into quarters. 

Note — Potatoes or Carrots are delicious cooked 
in the same manner. 

Red Beets Buttered. 

Wash beets thoroughly. Do not trim too closely or they 
will bleed. Put in cooker vessel, add half pint of water, 
clamp lid on vessel, and boil over fire for fifteen minutes. 
Then place in the Thermatic on heated radiator and cook for 
four hours. Remove from cooker. Plunge beets in cold 
water. Remove skin with hands. Slice thin, add salt, and 
to each quart of beets add a heaping tablespoonful of sugar 
and a liberal amount of butter. Clamp lid on vessel, and 
replace in cooker on heated radiator. Beets may be cooked 
the day before wanting to serve, if desired. 

Pickled Beets. 

Cook as for "Buttered Beets." Instead of slicing them, 
cut them into quarters. Put them in an earthen jar and 
cover them with a pickle of diluted cider vinegar slightly 
salted and sweetened. Allow to remain in the pickle twenty- 
four hours before serving. 

48 



•iMFPMATir R&CIPES 

Note — Red Beets are rich in iron, and, when 
they are cooked in the Thermatic, the iron is re- 
tained in its organic state, thus furnishing one of 
nature's best blood tonics. 

Creamed Onions. 

Pare onions and pkmge in cold water. Put in cooker 
vessel and add a small amount of boiling water. Also add 
salt and a small amount of butter. Clamp lid on vessel. 
Cook over fire five minutes, then place in the Thermatic 
on heated radiator. Cook for one hour. Remove from 
cooker and make a cream sauce, as follows : Add, for each 
quart of onions, one-half pint of milk and allow the liquid to 
remain on onions. Thicken with flour stirred smooth with 
a little milk. Serve on toast or as a vegetable. 

Baked Onions. 

Place onions in a pan and put in cooker between two 
heated radiators. Bake for one hour. Remove from 
cooker. Remove skins and dress with salt and butter. 

Onions with Tomatoes. 

Take a quart of sliced onions and a quart of fresh or 
canned tomatoes. Put into cooker vessel, add salt, and a 
little sugar and butter. Clamp lid on vessel and bring to the 
boiling point on the stove. Place in the Thermatic on 
heated radiator and cook for one hour. Unique and 
delicious. 

Baked Tomatoes. 

Take nice smooth tomatoes, plunge into boiling water for 
a few seconds to loosen peel. Remove from hot water and 
peel. Cut out hard center. Remove a portion of the pulp 
and seeds. Fill cavity with a mixture of equal parts of 

49 



' IhERMATIC RECIPES 

the following: Ground beef, grated cheese, and dry bread 
crumbs, seasoned with salt and pepper. Place tomatoes in 
cooker vessel. Omit putting lid on vessel. Place in the 
Thermatic between two heated radiators and bake for thirty- 
minutes. 

Tomatoes Au Gratin. 

Wash, peel, and cut tomatoes into quarters. Fill pan or 
baking dish to depth of one inch and add salt. Put over 
the tomatoes a layer of bread crumbs one-half inch in thick- 
ness (entire wheat bread crumbs preferred). Season with 
a little sugar and a liberal amount of butter, cottolene, or oil. 
Do not cover vessel. Place in the Thermatic between two 
heated radiators and bake for thirty minutes. Canned 
tomatoes may be used instead of fresh ones. 

Spinach with Cheese. 

Clean and wash the amount of spinach desired, put in 
cooker vessel and clamp on lid. Put over low fire for five 
minutes, then place in the Thermatic on a heated radiator. 
Cook forty minutes. Remove from cooker. Pour over 
spinach some lemon juice or vinegar, add butter and salt, 
and sprinkle over the top grated cheese. Never add any 
water to spinach or other greens. 

Note — Kale, Dock, Beet Tops, Mustard, etc., 
should all be prepared as ''Spinach." 

Spinach Au Gratin. 

Cook as for ''Spinach with Cheese," but in seasoning 
omit lemon juice. Turn into serving dish, and sprinkle over 
with a layer of entire wheat bread crumbs. Replace in 
cooker between two heated radiators for one-half hour. 
Note — Spinach, Water Cresses, and Red Beets 
are rich in iron and serve as splendid blood tonics. 

50 



THERMAfic RECIPES 

Creamed Slaw. 

Cut crisp cabbage on slaw cutter. Put in cooker vessel, 
add a little water, clamp lid on vessel, and place over fire 
a moment. Then put in the Thermatic on heated radiator 
and cook for thirty minutes. Remove from cooker and 
season with cream, sugar, and vinegar. Add cream first. 

Boiled Cabbage. 

Cut a sound, crisp head of cabbage in eighths. Season 
with salt and a ham bone or piece of fresh pork. Clamp 
lid on vessel and bring to the boiling point over fire. Put 
in Thermatic and cook for one hour. Irish potatoes are 
very palatable when cooked with the cabbage. 

Sauerkraut. 

Put desired quantity of kraut in cooker vessel. Season 
with a ham bone or piece of bacon. Clamp lid on vessel, 
and bring to the boiling point over stove. Place in the 
Thermatic and cook for two hours, or longer, if desired. 

Sauerkraut with Spareribs. 

Take one quart of kraut. Put in cooker vessel, add the 
amout of spareribs desired. Clamp lid on vessel. Bring 
to the boiling point over fire. Place in the Thermatic on 
heated radiator and cook for three hours. 

String Beans. 

Be sure to have fresh beans. Wilted ones are stale. 
Break into inch lengths and remove strings, if the beans are 
of the stringy variety. To each quart of beans add a table- 
spoonful of butter. Use just enough water to start them 
cooking. Salt, clamp lid on vessel, bring to the boiling point 
over fire. Place in the Thermatic on heated radiator and 
cook for four hours. 

51 



1»ERMATIC RECIPES 

String Beans with Pork. 

Cook as directed in above recipe, except that beans are 
seasoned with pork. 

Pickled Beans. 

Use the stringless wax beans. Allow to remain whole. 
Put in cooker vessel, add salt, and a small amount of water. 
Clamp lid on vessel, bring to the boiling point over fire. 
Place in the Thermatic and cook for five hours. Remove 
from cooker. Put in an earthen jar and cover with diluted 
vinegar slightly sweetened. Allow beans to stand in pickle 
at least ten hours before serving. Beans should be set in a 
cold place. 

Creamed Beans. 

Cook as described in above recipes. When beans are 
done, dress with a thin "Cream Sauce." 

Asparagus Points. 

Take nice tender tips of asparagus. Tip five or six 
stems in a bunch. Stand them on cut end in large cooker 
vessel. Pour one-fourth inch of boiling water into vessel. 
Sprinkle asparagus with salt. Clamp lid on vessel and place 
over fire until well heated. Place in the Thermatic on 
heated radiator and cook for one hour. Dress with "Cream," 
"White," or "Tart Sauce-" Serve as a vegetable or on toast. 

Creamed Lima Beans. 

Take one pound of dry beans and wash thoroughly. 
Put to soak in sufficient water to keep them covered. Soak 
for five hours or over night. Then put over fire and bring 
to the boiling point in the water in which they have been 
soaking. Drain off the water and add three pints of boiling 
water and seasoning. Cook for ten minutes over fire. 

52 



ThERMATIC RECIPES 

Clamp lid on vessel and place in the Thermatic between two 
heated radiators. Cook for a half day or over night. Re- 
move from cooker and add one cupful of rich cream. 
Reheat and serve. 



Buttered Limas. 

Cook as for "Creamed Limas," except that cream is 
omitted, and a very liberal amount of butter is added when 
beans are started to cook. 

Note — Any variety of Beans may be prepared 
same as "Creamed or Buttered Lima Beans." 

Plain Baked Beans. 

Take one pound of navy beans, wash thoroughly, and 
soak for six hours or over night. Then bring to the boiling 
point and drain off water. Add three pints of boiling water, 
add salt, two heaping tablespoonfuls molasses, and a liberal 
quantity of butter. Clamp lid on vessel and place in cooker 
between two heated radiators. Cook for eight hours or 
over night. Then reheat radiators, replace in the cooker 
and bake for six hours or a half day longer. At the end 
of this period the beans will be a rich butternut brown, and 
most delicious. 

Note — Beans to be wholesome and easily di- 
gested must be cooked for an extended period of 
time and at an even, low temperature. With the 
aid of the Thermatic this is easily accomplished. 
While at least eight hours are required for cooking, 
they may seem tender and done in a much less 
period than that. However, the double wall of 
cellular tissue enclosing the starch granules is not 
thoroughly softened and broken down by rapid 
cooking. Hence rapidly-cooked beans are apt to 
cause flatulency and indigestion. 

53 



IriERMATIC RECIPES 

Economy in Fuel — Do not overlook the fact that 
with the Thermatic, beans can be baked fifteen 
hours by using only enough fuel to heat the radia- 
tors twice. They cook automatically, without even 
a possibility of burning. 

Boston Baked Beans. 

Proceed as for "Plain Baked Beans." Season with pork, 
salt, molasses, and a little onion, if desired. 

Spanish Baked Beans. 

Proceed as for "Plain Baked Beans," season with salt, 
molasses, and butter or pork. When beans are removed to 
reheat radiators, add to them one quart of strained tomatoes 
that have been evaporated (boiled down) to one pint. Add 
one large minced onion and a "hint" of red pepper. Tempt- 
ing and delicious. 

Rice, Plain. 

Wash one-half cupful of rice thoroughly and put it into 
three cupfuls of boiling water. Add salt and a little butter. 
Clamp lid on vessel and place in the Thermatic. Cook for 
thirty minutes. May be left in longer without injury. 

Rice with Cream. 

Wash one-half cupful of rice thoroughly and put it into 
four cupfuls of rich milk heated to the boiling point. Add 
salt and butter. Clamp lid on vessel. Place in the Ther- 
matic on heated radiator and cook for one-half hour. 

Spanish Rice. 

To one quart of strained tomatoes brought to the boiling 
point add one-half cupful of washed rice, one rounding tea- 
spoonful of salt, half cupful of butter or oil, one large 

54 



iHERMAfic R££!£iS 

minced onion, and a pinch of red pepper. Place in the 
Thermatic on heated radiator and cook forty-five minutes. 
DeHcious. 

Rice in Mutton Broth. 

Bring one quart of mutton broth to the boiHng point in 
cooker vessel, add one-half cupful of washed rice, and a little 
onion, if desired. Clamp lid on vessel, place in cooker on 
heated radiator, and cook forty-five minutes. A wholesome 
food for convalescents. 

Note — Pearl Barley is very good cooked in 
tomatoes or meat stock. Prepare same as directed 
to prepare rice, except that it should be cooked 
three or four hours, and may be cooked over night 
without injury. 



55 



iMERMATIC RECIPES 



Chapter XL 

BREADS AND BREAD-STUFFS. 

BREAD baking can not be mastered without some practice 
and the exercise of good judgment. However, every 
woman should know how to bake bread, for it is a 
fundamental art and a worthy accomplishment. 

While it can not be said that the fireless cooker is as 
serviceable in the capacity of baking light bread as it is for 
the cooking and baking of some other foods, yet most 
delightful results may be obtained with the Thermatic, and 
for baking whole wheat bread, graham breads, Boston brown 
bread, and corn bread it is perfection itself. 

It is well to bear in mind that, if the Thermatic is to 
replace the old oven in the capacity of baking light bread, it 
is desirable to have ample space for four or five loaves. 
One very large loaf, or two medium-sized ones, can be baked 
in an eight-quart compartment. The twelve-quart com- 
partments are even more spacious. Extra baking racks and 
radiators are supplied at small additional cost with any style 
Thermatic. 

Making White Bread. 

It is impossible to furnish exact instructions and recipes 
for making white breads. The difference in strength and 
absorbing properties of various flours makes it impossible to 
say just how much flour should be used to a given amount of 
liquid and how much proofing should be permitted. 

56 



'Ihermatic recipes 

If you are not familiar with flour, it is usually advisable 
to purchase a hard wheat flour. However, the soft wheat 
flours, when properly handled, will give excellent results. 
With two or three test bakings one is usually able to tell 
about the quantity of flour to use and how often it should be 
permitted to rise. 

Regarding quantities of flour, generally speaking, from 
four to six quarts of soft flour, or from three to four quarts 
of hard wheat flour, are the correct amounts for a quart of 
liquid. 

The three requisites for making light breads are good 
flour, good yeast, and proper conditions. First, procure a 
good, high-grade patent flour of either the hard or soft 
wheat varieties, and after you once become familiar with 
the handling of a certain flour and it is giving good satis- 
faction, it is well to continue with that brand so long as 
quality remains good. Experimenting with unfamiliar flour 
oftens means failures. 

Good yeast is, of course, essential. There are several 
good compressed yeasts on the market, so that it scarcely 
justifies one to bother with the making of yeast. The fol- 
lowing recipes are compiled with Fleischmann's compressed 
yeast. 

"The first step in the process is to incorjDorate a given 
amount of liquid by which each atom of flour is surrounded 
with a thin film of moisture, in order to hydrate the starch, 
to dissolve the sugar and albumen, and to develop adhesive- 
ness of the gluten, thus binding the whole into one coherent 
mass." 

Next the dough must be set in a warm place, free from 
currents of air, and where the temperature can be kept 
practically the same during the entire process. During the 
warm summer months it is not usually necessary to supply 
artificial heat, but in the North where the winters are rigid 
it is necessary to keep the bread in an evenly heated room. 

57 



' IHERMATIC RECIPES 

The temperature should range from 75 degrees F, to 90 
degrees F. About 80 degrees is the most desirable. 

"No hard, fast rules can be laid down for the length of 
time, or the number of times for proofing (rising). It 
depends upon the strength of the flour, the quality of the 
yeast, and the temperature of the room in which the dough 
is placed. Some yeasts are much quicker than others. 
Judgment must be exercised in this, and the recipe or flour 
must not be condemned because the possessor of them does 
not succeed at the first attempt." 

White Bread (Easy Method). 

To one quart of luke warm water add one heaping table- 
spoonful of sugar and one rounding teaspoonful of salt. 
Dissolve in the quart of water one-half cake of Fleisch- 
mann's compressed yeast. Sift the flour and add ten cup- 
fuls (two and one-half quarts) first, and stir until the dough 
becomes perfectly smooth. Then add flour and continue 
kneading until all the flour has been worked in that dough 
will hold. Dough should appear very stiff. Grease mixing 
bowl on bottom and sides and grease dough over the top. 
Cover mixing bowl and set in warm place to rise. This 
will require about four hours. It should rise three times 
its original size if soft winter wheat flour has been used. 
After it has risen first time it should be turned out on mixing 
board and one or one and one-half cupfuls more of flour 
should be worked in. If hard spring wheat flour has been 
used this will not be necessary. However, in either event, 
the bread should be kneaded down, the mixing bowl and 
bread should be regreased, and the dough allowed to rise a 
second time. Then knead lightly on mixing board, mold 
into loaves, put in greased pans, and allow to rise again to a 
little more than double its original size. 

Place in the Thermatic between two heated radiators. 
Medium-sized loaves bake in forty-five minutes. 

58 



TttERMAfic RECIPES 

Note — This bread may be mixed up with cold 
water at nine o'clock at night and allowed to rise 
until morning, when it will be ready for the pans. 

White Bread (Sponge Method). 

In one pint of luke warm water dissolve one-half cake 
of compressed yeast and one heaping tablespoonful of sugar. 
Stir in one quart of sifted flour and allow to rise at least 
three hours, or may be prepared in the evening and allowed 
to rise until morning, if weather is not too hot. Add one 
pint of luke warm water to the light sponge and one round- 
ing teaspoon ful of salt. Stir sponge until it is dissolved 
and is smooth. Add the remaining three quarts of flour. 
Add one quart at a time and keep mixing, or dough is liable 
to become lumpy. Unless mixing bowl is amply large, it 
is an advantage to turn dough out on mixing board to knead. 
Grease mixing bowl on bottom and sides and grease bread 
over top. Cover close and set in warm place to rise. When 
it has risen three times its original size, knead down, and, if 
the dough seems sticky, turn over on mixing board and 
knead in a cup or two of flour. Put back in bowl, grease and 
allow to rise a second time (knead down and allow to rise 
a second time, whether it should have more flour or not). 
When it has risen the second time, turn on mixing board, 
knead lightly, mold into loaves, and put into greased tins. 
Allow loaves to rise a little more than double their original 
size. Place in Thermatic between two heated radiators and 
bake medium-sized loaves forty-five minutes, or large loaves 
one hour. 

Home Pride Health Bread. 
Take three cupfuls of graham flour (the burr ground 
graham flour is the best), one cupful of white flour, add two 
heaping teaspoonfuls of baking powder, one rounding tea- 
spoonful of salt, two heaping tablespoonfuls of dark brown 

59 



iMERMATIC RECIPES 

sugar, a piece of shortening the size of a small egg (cotto- 
lene or butter). Take the hand and work shortening and 
other ingredients through the flour, thoroughly. Then add 
one and one-half cupfuls of water or sweet milk, mix, put 
into greased pan, place in Thermatic between two heated 
radiators and bake for one and one-fourth or one and one- 
half hours. Delicious. 

Fruit Bread. 
Use the recipe for "Home Pride Health Bread" and mix 
in the batter one pound of seeded raisins, or any other fruit 
that may be preferred. Put into greased pan and place in 
Thermatic between two heated radiators. Bake one and 
one-half hours. Laxative. 

Nut Bread. 

Use the recipe for "Home Pride Health Bread" and mix 
into the batter one-half pint of crushed nut meats. Very 
nutritious and rich. 

Boston Brown Bread. 

Take four cupfuls of graham flour, one cupful of corn 
meal, one cupful of white flour, two and one-half cupfuls of 
sour milk, two even teaspoonfuls of soda, one rounding tea- 
spoonful of salt, one-half cupful of molasses, one-half cup- 
ful of butter or cottolene. Dissolve molasses, soda, and salt 
in milk, add butter to flour and work through as for pie 
dough. Then add milk to flour and mix until batter is 
smooth. Put into greased cans (one pound baking powder 
cans are about the proper size). Bake in Thermatic be- 
tween two heated radiators for one and one-half hours. 

H it is preferred to have bread steamed, place the cans 
containing bread into large cooker vessel. Pour one pint 
of boiling water into vessel, clamp on lid, place in Ther- 
matic on heated radiator, and steam for two hours. 

60 



TFlERMATic RECIPES 

Boston Brown Bread No. 2. 

Take three cupfuls of graham flour, one cupful of corn 
meal, one-half cupful of dark brown sugar, one and one- 
half cupfuls of sour milk, one-half cupful of shortening, one 
and one-half even teaspoonfuls of soda, one rounding tea- 
spoonful of salt, one-half pound of seeded raisins, and one- 
half pound of currents. 

Work shortening through flour, dissolve soda, salt, and 
sugar in milk, add milk to flour and stir to a smooth, stiff 
batter, then stir in fruit. Put in greased cans. Place cans 
in large cooker vessel, add a pint of boiling water to vessel. 
Clamp on lid. Place in Thermatic on heated radiator and 
steam for two hours. 

Corn Bread No. 1. 

Take one pint of sour milk, add one even teaspoonful of 
soda and one heaping teaspoonful of salt. Dissolve soda 
and salt in milk. Then add one quart of corn meal and 
stir to a smooth batter. Add to batter two beaten eggs, 
and one-half cupful to melted butter or oil. Stir thor- 
oughly. Put into greased pan. Place in the Thermatic 
between two heated radiators and bake for one and one-half 
hours. 

Corn Bread No. 2. 

Take one pint of sour cream, add one even teaspoonful 
of soda and one heaping teaspoonful of salt. Dissolve thor- 
oughly. Then add three cupfuls of yellow corn meal and 
one of white flour. Stir until batter is smooth, put into 
greased pan, place in Thermatic between two heated radia- 
tors, and bake for one and one-half hours, if loaf is thick. 
If loaf is put into large pan and made thin, bake forty-five 
minutes. 



61 



'IHERMATIC RECIPES 



Chapter XII. 



PIES AND CAKES. 



IT may not seem feasible to those inexperienced in the art 
of fireless cooking to use the compartments of the Ther- 
matic as ovens for baking pies and cakes. However, it 
serves as admirably in this capacity as in the other branches 
of cooking. In fact, the Themiatic adds certainty to suc- 
cess in cake baking, in that in the baking (where the most 
trouble arises) it furnishes an even, undisturbed heat, which 
is most essential. 

Cake baking, with most women, is a much-dreaded task, 
inasmuch as they are always uncertain about their oven, and 
invariably find more or less trouble in properly regulating 
the temperature. With the Themiatic this disagreeable 
feature is entirely dismissed. The cake or pie is placed in 
the Cooker between two heated radiators, and the cooker is 
closed. Then, in about ten minutes, the lid is lifted for a 
second — to allow the steam to escape. The lid is immedi- 
ately reclosed, and the cake is allowed to bake undisturbed 
until the process is completed. 

The Thermatic is truly an invaluable aid to the nervous, 
tired housewife, for it eliminates all fear of burning the 
cake or foods, and she can go about her work relieved of 
the strain incidental to the ordinary process of baking. 

The following cake recipes were taken by permission 
from "Scientific Cake Baking," a supplement to the "Prac- 
tical Hygienic Preparation of Foods," compiled by Sherwood 
P. Snyder, Food Specialist. They are correct in propor- 
tions and will insure success, if accur^itely followed. 

62 



IHERMAfic RECIPES 

Heating Radiators — For baking pies and cakes, radiators 
should be heated to the extent that they will brown flour 
when a pinch is dropped upon them. 

Angel Food Cake. 

Take whites of eight or nine eggs, one and one-quarter 
cups of granulated cane sugar, one cup flour, one teaspoon- 
ful of salt, two teaspoonfuls of lemon juice or one-half tea- 
spoonful cream of tartar, one teaspoon ful of liquid extract. 
Use all stroked measurements. 

First separate the whites from the yolks. Add salt to 
whites and beat to a foam, then add the cream of tartar, and 
whip until stiff enough to stand. If lemon juice is used add 
it at short intervals, one-half teaspoonful at a time. Sift 
sugar once, then sprinkle it over whites and fold in until all 
is dissolved. Sift four times, then measure; add flour to 
whites and fold in lightly. Do not fold in longer than to 
dissolve the flour. Unnecessary stirring toughens the cake. 
Put pan containing cake in baking rack and place in the 
Thermatic between two heated radiators. Bake for forty- 
five minutes. Radiators should be just hot enough to brown 
flour. 

Sunshine Cake. 

Seven fresh eggs, one even teaspoonful of salt, one cup 
of flour, one cup granulated cane sugar, two teaspoonfuls of 
lemon juice or one-half teaspoonful cream of tartar (lemon 
juice preferred), one-half teaspoonful of powdered flavor- 
ing extract or one teaspoonful of liquid extract. 

Separate the eggs, add salt to whites and beat them to a 
foam; then add lemon juice, a half teaspoonful at a time, 
at short intervals, and continue whipping whites until they 
are stiff. If cream of tartar is used, add it after whites are 
whipped to a foam. Sift sugar once, add to whites and fold 
in until dissolved. Then beat yolks stiff. (A Dover egg- 

63 



IHERMAfiC RECIPES 

beater can be used to the best advantage in beating the yolks, 
but should never be used to beat the whites.) Add yolks 
to whites and fold them through. Sift flour five times, 
measure, add it to eggs, and fold in lightly. Bake in un- 
greased mold. Place in the Thermatic same as ''Angel 
Food" and bake the same length of time. 

Hygienic Sponge Cake. 

Take three eggs, one and one-quarter cups of granulated 
cane sugar, two cups flour, one-half cup of warm water, two 
rounding teaspoonfuls of baking powder, one teaspoonful of 
salt, one teaspoonful of flavoring extract. 

Beat the eggs light, sift sugar once, add it to eggs, and 
beat five minutes. Sift flour three times, measure, add bak- 
ing powder, sift once more, add half of it to eggs and sugar, 
and beat one minute more, add water and stir lightly. Add 
remainder of the flour and stir briskly. Put in pan and 
bake. Same as "Angel Food Cake." 

Aunt Katherine's Sponge Cake. 

Take three eggs, one cup of sugar, one cup of flour, four 
tablespoon fuls of cold water, one heaping teaspoonful of 
baking powder, one-quarter teaspoonful of salt, one teaspoon- 
ful of flavoring. 

Break eggs into mixing bowl, add sugar and water, beat 
until very light. Sift flour once, measure, add baking 
powder, sift again, add salt, flavoring and flour to mixture 
in bowl. Stir until smooth, put in pan, and bake same as 
"Angel Food." 

Nut Sponge Cake. 

Use recipe for "Hygienic Sponge Cake." Before putting 
batter in pan fold in one cupful of grated nut meats. 

64 



TFiERMAfic RECIPES 

Sponge Pudding. 
The sponge cakes make a dainty light pudding served 
with fruit sauce or whipped cream. 

Fairy Loaf. 
Yolks of eight eggs, one-half cup of butter, one and one- 
quarter cups of granulated cane sugar, two and three-quar- 
ters cups of flour, one cup of sweet milk or water, two 
rounding teaspoonfuls of baking powder, one teaspoonful 
of flavoring. 

Cream butter and sugar thoroughly, beat yolks of eggs 
very stiff with Dover egg-beater. Add beaten yolks to 
creamed butter and sugar and stir through until smooth. 
Sift flour once, measure, add baking powder, sift again. 
Add milk and flour to creamed butter and sugar, stir until 
batter is smooth. Place in the Thermatic as directed for 
"Angel Food" and bake for one hour and fifteen minutes. 

Royal Loaf Cake. 

One and one-quarter cups of granulated sugar, one-half 
cup of butter, four eggs, three-quarters cup of sweet milk, 
two and one-half cups of flour, two heaping teaspoonfuls of 
baking powder, one teaspoonful of flavoring extract. 

Cream butter and sugar thoroughly. Separate white:4 
from yolks of eggs, beat yolks thoroughly, add to sugar and 
butter and stir through thoroughly. Sift flour once, meas- 
ure, add baking powder, sift again, add milk, flour, and stiftly 
beaten whites (in order given) to the creamed butter and 
sugar, stir batter until smooth. Bake in the Thermatic as 
directed to bake "Fairy Loaf." 

Brazil Nut Cake. 

Use the "Royal Loaf Cake" recipe, add to the batter one 
cupful of grated Brazil nut meats. Any other nuts may be 
used if desired. Bake as directed to bake "Fairy Loaf." 

65 



IMERMATIC 

Economy Gold Cake. 

Three eggs, one and one-quarter cups of granulated cane 
sugar, one cup of water, two and three-quarters cups of 
flour, one-half cup of butter, two heaping teaspoonfuls of 
baking powder, one teaspoonful of flavoring. 

Put together as for **Royal Loaf Cake." Bake as 
directed to bake "Fairy Loaf." 

Silver Loaf. 

Whites of seven eggs, one and one-quarter cups of gran- 
ulated sugar, one-half cup of butter, two-thirds cup sweet 
milk, two and three-quarters cups of flour, two heaping tea- 
spoonfuls of baking powder, one teaspuonful of flavoring 
extract. 

Cream butter and sugar thoroughly. Sift flour, measure, 
add baking powder, sift again. Beat vvhite."^ uniil stiff. Add 
extract, milk, flour, and whites of eggs to creamed butter and 
sugar, stir until batter is smooth. Bake as directed for 
"Fairy Loaf." 

Bride's Cake. 

Whites of eight eggs, three cups of flour, three-quarters 
cup of sweet milk, one and one-quarter cups of sugar, one- 
half cup of butter, two heaping teaspoonfuls of baking 
powder, one teaspoonful of extract. 

Cream butter and sugar thoroughly. Sift flour once, 
measure, add baking powder, sift again. Whip whites of 
eggs very stiff. Add extract, milk, flour, and beaten whites 
of eggs, stir until batter is smooth. Bake as directed for 
"Fairy Loaf." 

Orange Chocolate Cake. 

Four eggs, two and three-quarters cups of flour, one and 
one-quarter cups of sugar, one cup of sweet milk, two heap- 

66 



^Pij-nc RECIPES 



ing teaspoonfuls of baking powder, one-half cup of butter, 
one heaping teaspoonful of grated orange peel, two squares 
of bitter chocolate. 

Cream butter and sugar. Sift flour once, measure, add 
baking powder, sift again. Whip eggs until light, add milk, 
eggs, and flour to creamed butter and sugar, stir batter until 
smooth, divide into equal parts. To one part add the choco- 
late melted, to the other add the grated orange peel. Add a 
large spoonful of each kind of batter alternately. Bake as 
directed for "Fairy Loaf." 

Chocolate Cake. 

(Devil's Food.) 

Four eggs, one-half cup of butter, one cup of sweet milk, 
three cups of flour, two heaping teaspoonfuls of baking 
powder, four squares of bitter chocolate, one and one-quar- 
ter cups of granulated sugar. 

Cream butter and sugar. Sift flour once, add baking 
powder, sift again. Whip eggs until light, add milk, flour, 
and beaten eggs to creamed butter and sugar, stir until 
smooth, melt chocolate, stir in batter. Bake as directed for 
"Fairy Loaf." 

Crumb Cake. 

(No eggs.) 

Three cups of flour, two heaping teaspoonfuls of baking 
powder, one a. -^ one-half cups of dark brown sugar, one- 
half cup of bulc-'V, one cup of sweet milk, five heaping tea- 
spoonfuls of cocoa. 

Put sifted flour into mixing bowl, add baking powder, 
sugar, and cocoa, mix thoroughly, then add butter and work 
through as for pie paste, then add milk and stir to a smooth 
batter. Bake as directed for "Fairy Loaf." 

67 



Ihermatic recipes 

Spice Cake. 

Four eggs, one-half cup of butter, one and one-quarter 
cups of sugar, one cup of sweet milk, three cups of flour, 
two heaping teaspoonfuls of baking powder, one-half tea- 
spoonful of cloves, one teaspoonful of cinnamon, one-half 
teaspoonful of allspice. 

Cream butter and sugar. Sift flour once, measure, add 
baking powder, sift again. Whip eggs until light. Add 
milk, eggs, flour, and spices to creamed butter and sugar. 
Stir until batter is smooth. Bake as directed for "Fairy 
Loaf." 

Fruit Cake. 

Three cups of flour, four heaping teaspoonfuls of cocoa, 
two heaping teaspoonfuls of baking powder, one-half cup 
of butter, one and one-quarter cups of dark brown sugar, 
one cup of sweet milk, one cup of seeded raisins, one cup of 
currants, one cup of citron. 

Put flour into mixing bowl, add baking powder, cocoa, 
and sugar. Mix thoroughly, add butter, and work through 
until smooth, add milk and stir batter until smooth, then add 
fruit dusted with flour, mix fruit through batter. Bake in 
the Thermatic for two hours. 

Nut Fruit Cake. 

Make over recipe for plain "Fruit Cake" ; in addition, 
add one cup more of raisins, one and one-half cups of 
chopped nut meats. Omit citron. Sprinkle top with nuts 
and raisins before baking. Bake in the Thermatic for two 
hours. 

Hygeia Cake. 

Take four cups of unbolted graham flour, two heaping 
teaspoonfuls of baking powder, two cupfuls of sweet milk, 

68 



'Ihppmat.^PECIPES 

one rounding teaspoonful of salt, one cup of brown sugar, 
one-half cup of butter or oil. 

Stir salt and baking powder through flour. Add butter 
and sugar and work thoroughly through flour. Then add 
milk and stir to a batter. Bake in the Thermatic for one 
hour and thirty minutes. 

Plain Pie Paste. 

Take one pint of flour sifted once, add one-half cupful 
of butter or cottolene, and one teaspoonful of salt. Work 
shortening through flour, add four tablespoonfuls of ice cold 
water, mix lightly, and roll to one-eighth inch in thickness. 
Proceed to line pie tin, fill crust, and cover in the ordinary 
manner. 

All double crust fruit pies as 

Apple Cherry 

Peach Strawberry 

Apricot Raspberry 

Pear Blackberry 

Plum Rhubarb 

Prune Huckleberry 

should be baked in the Thermatic between two properly 
heated radiators for forty-five minutes. 
All double-crust fruit pies as 

Custard Cream 

Pumpkin Crumb 

should be baked for thirty minutes. 

The Thermatic imparts to all pies an agreeable, delicate, 
rich flavor. 



69 



THeRMATIC RECIPES 



' Chapter XIII. 

FRUIT— STEWED AND BAKED. 
Baked Apples. 

TAKE sound, tart apples, allow to remain whole or cut 
into halves, but remove cores. Put in aluminum or 
granite pan. Sprinkle with sugar and put a small 
piece of butter on each piece. Put pan in baking rack and 
place in the Thermatic between two heated radiators. Bake 
for thirty minutes. Serve with whipped cream- 
Steamed Apples. 

Take sound, tart apples, pare, cut into halves, and core. 
To each quart of apples add one-half cupful of sugar and 
one-half cupful of water. Clamp lid on vessel, put over 
five and bring to the boiling point. Then place in the 
Thermatic on heated radiator and cook for thirty minutes. 

Aples La Pointe. 

Take stewed apples and place in cooker vessel to the 
depth of one inch and sweeten slightly. Cover apples with 
entire wheat bread crumbs to the depth of one-half inch. 
Sweeten and add a liberal amount of butter. Place in the 
Thermatic between two heated radiators and bake for thirty 
minutes. Serve with whipped cream. Delicious. 

Almond Apples. 

Pare and core sound tart apples, but allow them to 
remain whole. Fill the cavity with blanched almonds, and 

70 



iHERMATIC RECIPES 

bury into the flesh of the apple a dozen kernels, allowing 
half the kernel to project. Sprinkle with sugar. Bake in 
the Thermatic between two heated radiators for thirty 
minutes. Serve with whipped cream or grated almonds. 

Pineapple Apple. 

Take sound tart apples, pare and core. Cook as for 
''Steamed Apples." Press apples through a colander or 
puree seive. To each quart of sauce add three-fourths cup- 
ful of sugar and one pint of sliced pineapple. Chill before 
serving. 

Note — Pears may be baked or steamed, and are 
very palatable blended with Apples. Quinces are 
delicious stewed with Apples. 

Brown Betty. 

Add to the cooker vessel a layer of bread crumbs, then 
a layer of sliced apples, and sweeten. Add alternately a 
layer of crumbs and a layer of apples until desired amount is 
prepared, adding crumbs last. Put on top a liberal amount 
of butter. Place in the Thermatic between two heated 
radiators and bake for one hour. Serve with whipped 
cream. 

Note — Peaches, Plums, Cherries, Blackberries, 
Raspberries, etc., make delicious and economical 
desserts when prepared as ''Brown Betty." 

Dried Apples. 

Wash apples thoroughly, put to soak for three or four 
hours. Then bring to the boiling point and add sugar. Put 
in the Thermatic on heated radiator and cook for two hours. 

Dried Peaches. 
Take one pound of dried peaches, wash thoroughly, and 
sterilize by subjecting to boiling water for one minute and 

71 



iMERMATIC R&CIPES 

then putting into cold water. The sudden variation in tem- 
perature will destroy germ life. Soak for six hours and 
then bring to the boiling point. Place in the Thermatic 
on warm (not hot) radiator and allow to remain over night. 
Remove in the morning and place in the refrigerator or other 
cold place until ready to serve. 

Note — Apricots and Prunes should be prepared 
in the same way. Dried fruit of this character 
should never be boiled, as it destroys the fruit 
sugar, liberates the acid in the peel, and renders 
it necessary to add commercial sugar. 

Peach La Pointe. 

Prepare as directed in ''Apple La Pointe," except that 
dried peaches are used. Apricots may be used same as 
peaches. 



72 



IHFPMATIfr REOPES 



Chapter XIV. 

PUDDINGS. 
Cream Tapioca. 

TO one-half cupful of tapioca add one and one-half cup- 
ful s of water. Soak over night. In the morning add 
one pint of rich milk and half cupful of sugar. Place 
in the Thermatic on heated radiator and cook for forty-five 
minutes. 

Apple Tapioca. 

To one-half cupful of tapioca add one and one-half cup- 
fuls of water. Soak over night. In the morning cover the 
bottom of one of the cooker vessels with quarters of tart 
apples, pour tapioca over apples. Add one pint of water 
and one cupful of sugar. Place in the Thermatic between 
two heated radiators and bake for forty-five minutes. 
Note — Peaches, Apricots, Cherries, Plums, etc., 
may be used instead of Apples in fruit tapioca 
pudding. 

Rice with Fruit. 

Apples, peaches, or apricots may be used. Cook rice 
in milk until tender. Remove from the cooker and sweeten. 
Put the hot rice into a baking dish to the depth of one-half 
inch. Then add a layer of apples, peaches, or apricots. 
Fruit should be cooked. Add alternate layers of rice and 
fruit until desired amount is prepared. Serve hot or cold. 

7Z 



iHERMATIC RECIPES 

Raisin Rice Pudding. 

Take one-half cupful of thoroughly washed rice, add it 
to one and one-half cupfuls of heated rich milk, add two 
tablespoonfuls of sugar and one pint of seeded raisins. Put 
in the Thermatic on heated radiator and cook for forty-five 
minutes. Or, rice may be cooked and raisins added after- 
ward, if it is preferred to have the raisins raw. 

Royal Fruit Pudding. 

Bring one pint of sweet milk to the boiling point and stir 
in one-half cupful of Cream of Wheat or other similar 
breakfast food. Stir constantly until it thickens. Then 
add one-half cupful each of seeded raisins, chopped figs, 
and pitted dates. Place in the Thermatic on heated radiator 
and cook for one hour. Serve with cream. 

Note — Graham Flour may be substituted for the 
breakfast foods. It will answer fully as well, and 
is more laxative in character. 

Hygeia Fruit Pudding. 

Take one quart of graham flour, add two heaping tea- 
spoonfuls of baking powder, one rounding teaspoonful of 
salt, one-half cupful of brown sugar, one-third cupful of 
butter. Mix all these ingredients with the flour. Then add 
one and three-fourths cupfuls of water or milk. Mix into 
a stiff batter. Then add one pound of seeded raisins and 
mix thoroughly. Use a pan for the pudding that can be 
placed within the large cooker vessel. Pour a quart of 
boiling water into cooker vessel and place an inverted dish 
or small pan in the bottom upon which to set the pudding 
pan. Clamp lid on cooker vessel and cook over fire for ten 
minutes. Then place in the Thermatic on heated radiator 
and steam for two hours. Serve with fruit sauce or whipped 
cream. 



INDEX 



Algrain, Cream of Wheat, Farina, etc IS 

Aluminum, care of 8 

Apples, Almond 70 

Baked 70 

Brown Betty 71 

Dried 71 

La Pointe 70 

Pineapple 71 

Steamed 70 

Asparagus Points 52 

Back Bones 31 

Beans, Baked, Boston 54 

Baked, Plain 53 

Baked, Spanish 54 

Buttered Limas 53 

Creamed • • 52 

Creamed Limas 52 

Pickled 52 

String 51 

String, with Pork 52 

Beef, Braised 28 

Corned 28 

How to Roast 27 

Loaf 29 

Roast 27 

Soup 20 

Stewed or Steamed 28 

Tea for Invalids 19 

Beets, Buttered 48 

Pickeled 48 

Breads and Bread Stufifs 56 

Bread, Boston Brown 60 

Corn 61 

Fruit 60 

75 



Index 

Nut 60 

Home, Pride, Health 59 

White, Making 56 

White, Easy Method 58 

White, Sponge Method 59 

Cake, Angel Food 63 

Aunt Katherine Sponge 64 

Brazil Nut 65 

Bride's 66 

Chocolate (Devil's Food) 67 

Crumb (No Eggs) 67 

Economy, Gold 66 

Fairy Loaf 65 

Fruit 68 

Hygeia 68 

Hygienic Sponge 64 

Orange Chocolate 66 

Nut Fruit 68 

Nut Sponge 64 

Royal Loaf 65 

Silver Loaf 66 

Spice Cake 68 

Sunshine 63 

Carrot Pea Soup 22 

Soup 21 

Carrots and Peas 47 

Buttered 47 

Creamed 47 

Cereals 14 

Chicken Broth 20 

Escalloped 34 

Fricasseed 34 

Loaf 34 

Pressed 34 

Roast 33 

Smothered 33 

Smothered, with Onions 33 

Soup 20 

Steamed S3 

Chops, Smothered 30 

Corn Meal Mush 16 

Corn Soup 22 

Cracked Wheat or Oats 15 

Cream of Bean Soup 23 

Celery Soup 22 

76 



Index 



Lentil Soup 23 

Spanish Bean Soup 23 

Split Pea Soup 23 

Fireless Cooking 12 

Position of, in Economy of Health 12 

Fish 38 

Baked 38 

Steamed 38 

Foods, Prepared for Cooker 9 

Fowl and Game 33 

Fruit Porridge 16 

Stewed and Baked 70 

General Directions 7 

Graham Porridge 15 

Ham, Boiled 31 

Steamed 31 

Introduction 3 

Meats 25 

Meat Stock for Soups 19 

Mutton Broth 20 

Chops, Smothered or Breaded 32 

Roast 31 

Steamed 32 

Onions, Baked 49 

Creamed 49 

With Tomatoes 49 

Oysters 40 

Baked 40 

Escalloped 40 

Patties 41 

Peaches, Dried 71 

Peach, La Pointe 72 

Pearl Barley with Fruit 16 

Soup 24 

Pea Soup 22 

Pie Paste, Plain 69 

Pies and Cakes 62 

Pork, Roast or Steamed 31 

Pot Roast 28 

Potatoes and Onions 45 

Baked 44 

Baked Special 45 

77 



Index 

Creamed 46 

Escalloped 46 

Jackets on 45 

Stuffed 45 

Puddings 73 

Pudding, Apple Tapioca 73 

Cream Tapioca 73 

Hygeia Fruit 74 

Raisin Rice 74 

Rice with Fruit 73 

Royal Fruit 74 

Sponge 65 

Rabbit and Squirrel 37 

Radiators, Handling 10 

Heating 7 

Rice in Mutton Broth 55 

Plain 54 

Soup 24 

Spanish 54 

With Cream 54 

Rolled Wheat or Oats 15 

Sauce, Cream 43 

Drawn Butter 42 

Meat, Fish, and Vegetables 42 

Shrimp 42 

Tart 43 

Tomato 43 

White 42 

White Wine 43 

Sauerkraut 51 

With Spareribs 51 

Slaw, Creamed 51 

Soups 19 

Spinach Au Gratin 50 

With Cheese 50 

Steak, Coddled 25 

Smothered 26 

With Mushroom Sauce 27 

With Tomato Sauce 26 

Sweet Potatoes, Baked 46 

Dressed with Cream 47 

Thermatic, Care and Management of 7 

78 



Index 

Tomatoes Au Gratin 50 

Baked 49 

Tongue 32 

Pickeled 32 

Turnips with Beef 48 

Turtle Soup 21 

Veal Chops Breaded 29 

Loaf 30 

Pie 30 

Pressed 30 

Roast 29 

Vegetables 44 

Vegetable Soup 21 

Yams, Candied 47 



79 



MAY 25 1911 



One copy del. to Cat. Div. 
MAY 26 19»^ 



